Soft and chewy maple pecan cookies baked with real butter, pure maple syrup, brown sugar, and toasted chopped pecans.

Scale

3/4 cup unsalted butter

1 cup brown sugar

1/3 cup pure maple syrup

1 tsp vanilla extract

1 large egg

2 cups all purpose flour

1 tsp baking powder

1/2 tsp kosher salt

1 cup chopped pecans

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1. Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. Beat 3/4 cup unsalted butter and 1 cup brown sugar until light and fluffy.

3. Mix in 1/3 cup pure maple syrup, 1 tsp vanilla extract, and 1 large egg until combined.

4. Whisk 2 cups all-purpose flour, 1 tsp baking powder, and 1/2 tsp kosher salt, then add to wet ingredients.

5. Fold in 1 cup chopped pecans and drop 2-tablespoon scoops onto prepared sheets.

6. Bake for 11 to 13 minutes until edges are light golden, cool on pan for 5 minutes, and transfer to a wire rack.

Use 100% pure maple syrup. Toast pecans prior to mixing into dough for maximum flavor.